Coconut Lavender Macaroons

Name: Coconut Lavender Macaroons
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H58M0.000S
Yield: 14 to 15 cookies
Ingredients: 2 large egg whites, room temperature; 1 teaspoon fine salt; 1 scant cup sweetened condensed milk; 2 teaspoons vanilla extract or 1 vanilla bean, scraped; 1/2 teaspoon dried lavender buds; One 14-ounce bag sweetened shredded coconut, toasted

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Level: Intermediate

Total: 58 min
Active: 30 min

Yield: 14 to 15 cookies

Level: Intermediate

Total: 58 min
Active: 30 min

Yield: 14 to 15 cookies

Ingredients

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2 large egg whites, room temperature

1 teaspoon fine salt

1 scant cup sweetened condensed milk

2 teaspoons vanilla extract or 1 vanilla bean, scraped

1/2 teaspoon dried lavender buds

One 14-ounce bag sweetened shredded coconut, toasted

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.
Combine the egg whites and salt in a stand mixer fitted with the whisk attachment. Whip on medium-high speed until medium peaks form, 3 to 5 minutes.
Meanwhile, in a large bowl combine the sweetened condensed milk, vanilla extract and lavender buds. Stir in the toasted coconut and mix until combined. Fold in the whipped egg whites in thirds until just combined; the batter will look thick.
With a 2-tablespoon scoop, drop the batter onto a parchment-lined baking sheet, spaced 1-inch apart. You will end up with 14 to 15 cookies depending on how loosely you pack the scoop.
Bake until the macaroons are golden and delicious, 25 to 28 minutes.